This Easy Milk Chocolate Ganache, aka ganache de chocolate, is decadent, smooth, and creamy, just as ganache should be. Level up your desserts and cakes with this incredibly easy, 2-ingredient ganache recipe which is simple and quick to prepare!
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This easy milk chocolate ganache is finger-licking good and so easy to make. You don't need to make it on the stove and it only requires one bowl, which means less washing up!
Chocolate ganache is a simple recipe that combines chocolate and cream. It can be made using white, dark, or milk chocolate.
Depending on what you use it for and the ratios of the ingredients it can be used as a sauce, filling, glaze, icing, or frosting.
If you like this ganache, you will love my Easy Whipped White Chocolate Ganache, Whipped White Chocolate Pistachio Ganache and Whipped White Chocolate Caramel Ganache.
Why You Should Try This Recipe
- You only need two ingredients to make this ganache.
- The frosting has a smooth and silky texture.
- You can use it to frost cakes and cupcakes, fillย Crรจme Brรปlรฉe Donuts,ย Easy Cherry Chocolate Tart,ย and more.
- You can double or triple it to make more desserts.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Milk Chocolate: For the best results, use good-quality milk chocolate for this recipe. Several good, quality brands produce chocolate suitable for making ganache. A good example and a personal favorite is Callebaut Chocolate. It can be expensive, but I promise the result is worth the money.
- Whipping Cream: You can also use double cream for this. The high-fat content is important for this recipe, so I would not recommend substituting it with single or light cream.
Tips and Substitutions
- Chocolate: As mentioned above, use only good quality chocolate for the best results. Your ganache will look and taste better with quality chocolate.
- Microwave: Do not heat your chocolate and cream in the microwave for more than 30 seconds. This prevents the chocolate from burning. Although it may be time-consuming to warm at 30-second intervals, it ensures your chocolate melts without the risk of burning.
- Stove: If you don't have a microwave or prefer a stove to make your ganache, bring the cream to a boil, remove it from the heat, and add the chocolate, stirring until the chocolate is completely melted.
How to Make Easy Milk Chocolate Ganache
- To make this recipe, place the chocolate in a bowl. If you are using a bar, chop it into chunks. This allows the chocolate to melt faster.
2. Pour heavy cream into the bowl of chocolate bars.
3. Pour double/whipping cream into the chocolate chunks and pop it into the microwave. Warm in the microwave at 30-second intervals, stirring after every 30 seconds.
4. Repeat the process until the chocolate is fully melted.
5. Mix until smooth and let it cool slightly.
6. Cover the ganache with cling film, making sure the cling film touches the ganache. This helps to prevent air bubbles.
7. Then, refrigerate for a minimum of 2 hours or leave to sit at room temperature for 5-6 hours.
8. Finally, whip the ganache using a stand or hand mixer for a few minutes or until the ganache is spreadable.
9. Use this smooth, creamy, easy milk chocolate ganache as a cake filling to frost Christmas Chocolate Reindeer Cupcakes or Ferrero Rocher Cake and any other dessert of your choice!
Recipe FAQs
You can make ganache using milk instead of heavy cream; however, the texture will differ. You can also use milk to loosen the consistency of the ganache after it has set.
Milk chocolate ganache has a sweeter flavor than dark chocolate ganache, which has a high cocoa solid flavor and tastes bitter. Both ganaches are prepared similarly and can be used for desserts.
Chocolate ganache hardens as it cools. You can either let it harden in the fridge for 30 minutes or let it set at room temperature for 2 hours.
Ganache is made by combining warm cream with chocolate. It can be milk, dark or white chocolate ganache depending on the chocolate used. You can use ganache as a glaze, filling, sauce or frosting for pastries, cakes and desserts.
More Chocolate Frosting Recipes
Easy Milk Chocolate Ganache
Equipment
- Whisk
- Bowl
Ingredients
- 600 g milk chocolate
- 300 g whipping cream
Instructions
- Add chocolate chunks to a large bowl.
- Pour in double cream.
- Warm for 30 seconds in the microwave and stir (repeat this step until the chocolate mix is smooth).
- Leave the mixture to cool. Cover the ganache with cling film (make sure the cling film touches the ganache to prevent air bubbles).
- Refrigerate ganache for 2 hours or leave to cool for 5-6 hours.
- Then whisk for 2 minutes or until spreadable.
- Start decorating!
Video
Dee Moore says
I had no idea Ganesha was so easy to make. Iโm saving this for a future dessert recipe.
Chenรฉe says
I love baking with chocolate ganache and this recipe was so perfect on cupcakes for a family birthday party this weekend! Thank you!
Robin says
I used the ganache on some mini cakes - my family definitely approved.
Marta says
Ganache is always welcome in our home. We smeared it on some fresh cupcakes and it was amazing!
Jen Sim says
Glad you enjoyed it!
Lilly says
This ganache recipe is perfect! My ganache turned out rich and creamy! I used it as a topping for my chocolate cupcakes. Thanks for the recipe!
Jen Sim says
You're welcome, Lilly!
Donna Mandell says
Can use chocolate chips as well as bar chunks in same manner. For cakes it makes perfect edges especially if a fondant is going over it. Just becareful not to overheat your cream so it doesn't seize your chocolate, don't need boiling cream.
Jen Sim says
Hi Donna, you are right! Chocolate chips work well too. I usually frost my cakes with chocolate ganache only but if I ever need to add fondant on top I will use chocolate chips. Thanks for the tips!
Brenda says
What is the ratio cream to chocolate
Jen Sim says
Hi Brenda, The ratio of chocolate to cream is 2:1.
Jazz says
I made this ganache to jazz up plain yellow cupcakes and it will be my chocolate frosting recipe going forward--so good!
Jen Sim says
Glad you enjoyed it!
Britney Brown says
I used this ganache on top of my chocolate cake and it truly was SO good! Shockingly easy to make too! Thanks for this recipe!
Shanna Jones says
I've used this recipe twice thus far on two different desserts --- cupcakes and a sheet cake. I loved how simple it was, and it was decadent and delicious!
Robin says
I am dying to make this but not sure what the conversions are from grams to cups or tablespoons. Could you post that please? Thank you! I will update when I make it!
Jen Sim says
Hi Robin, Sure I will add the conversions tonight!
Ashley says
Hi Jen!
I do not see where you added the conversions from grams to cups or tablespoons. Did you add it? I will be using chocolate chips. Will that effect the amount of cups versus bar chocolate? Thank you
Marlene says
You can Google it - thatโs what I do. But the ratio is 2:1, so just use twice as much chocolate as cream (eg 2 cups cut up chocolate to 1 cup cream; 4 cups chocolate to 2 cups cream, etc.).
Josรฉ says
Delicioso, fรกcil e de textura leve !
Kirsty says
Hi, would this make enough to cover the outside of a two-layer cake and also fill it? Or best to double the recipe? Thanks
Jen Sim says
Hi Kirsty, It depends on the inches of the cake and the height. This recipe is enough for a two layer, medium sized, 7 inch cake.
Priya S says
Can I use the compound chocolate for all ganache mam
Jen Sim says
Hi Priya, Yes you can use compound chocolate for the ganache.
gedbakes says
hi, every time i whip the ganache from the fridge, it easily curdles, like less than a minute of whipping, medium speed.
Jen Sim says
What type of cream and chocolate are you using?
Leea says
Hi!
Just wanna ask something why every time I whip my ganache it turns out grainy, and splited. Could you help me with this? What is the right temperature to whip the ganache..thank youu
Jen Sim says
Hi Leea, You could try a different brand of chocolate or you could change the heavy cream. Another way to loosen the texture when whisking is by adding a few tablespoons of milk. Let me know if this works.